Special vegetable stew for gothambu dosa



  1. Coconut oil – 2 tbsps.
  2. Onion – 1 cup; finely chopped
  3. Garlic – 3 big cloves; finely chopped
  4. Ginger – 1 tsp.; finely chopped
  5. Greenchilly – 4 numbers; slit
  6. Curry leaves – a few
  7. Potato – 2 cups; cut into small cubes
  8. Carrot – 1 medium; cut into small cubes
  9. French beans – 1/3 cup; chopped
  10. Cauliflower – 1/4 cup; cut into bite size florets
  11. Cooked Green peas – 3/4 cup ( I used dried green peas that was soaked overnight and cooked)
  12. Salt to taste or 1.25 tsps.
  13. Tomato – 1/4 cup; finely chopped
  14. Thin coconut milk – 2 cups
  15. Thick coconut milk – 3/4 cup
  16. Sugar – 3/4 tsp.
  17. Cornflour – 1 level tsp. mixed with little water
  18. Garam masala powder – 3/4 tsp.

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Cashews – 2 tbsps.


  1. Heat 2 tbsps. of coconut oil in a wok and add the finely chopped onions, chopped ginger, garlic, curry leaves and the slit greenchillies. Saute’ till the onion turns golden brown in colour.
  2. Add the potatoes, carrot, beans, cauliflower and salt and fry for 5 minutes on medium high heat.
  3. Add the chopped tomato and fry for 2 more minutes.
  4. Add the thin coconut milk and bring the mixture to a rolling boil. Cover cook on low heat for around 30 minutes or till all the veggies are cooked and almost 3/4th of the liquid has evaporated.
  5. Finally add the thick coconut milk , garam masala powder,sugar and cornflour and remove from heat.
  6. In a wok, heat 1 tbsp. of coconut oil and toast the cashews till they turn golden brown in colour. Pour this over the curry.
  7. Serve hot with gothambu dosa, appam and idiyappam. This tastes best with gothambu dosa.
This entry was posted in Breakfast / Dinner, Traditional Kerala dishes, vegetarian gravy for dinner. Bookmark the permalink.

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